This mouthwatering pumpkin waffle recipe is a quick and easy meal for fall mornings. Each light and crisp waffle delivers the perfect blend of warm spices in every bite.
Recipe Science
- Baking powder and baking soda create bubbles that expand with heat, making your pumpkin waffles light and fluffy.
- Buttermilk adds tang and helps the leavening agents create carbon dioxide bubbles for a light, airy crumb.
- Avoid overmixing the batter! This can create excess gluten and make your waffles dense.
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Why It Works
As the crisp fall air sets in, I can’t think of a better way to start my morning than with a stack of warm, spiced pumpkin waffles. Packed with seasonal flavors, this recipe combines the natural sweetness of pumpkin with aromatic spices like cinnamon, nutmeg, allspice, and cloves. It’s the perfect fall breakfast!
My pumpkin waffle recipe works because of the careful balance between moisture, texture, and leavening. The pumpkin puree brings flavor and moisture to the mix, preventing the waffles from drying out while contributing fiber and vitamins. Combining buttermilk and baking powder creates a light, airy texture by generating carbon dioxide bubbles as the batter cooks. This yields a tender, fluffy interior and a perfectly crisp exterior.
Ingredients You’ll Need
- Flour: I use all-purpose flour for light and tender waffles. The 10 to 13% moderate protein level provides structure without creating a dense texture.
- Sweetener: The dark brown sugar, with its higher molasses content, enhances sweetness and retains moisture, contributing to a tender crumb.
- Leavening Agents: Baking powder and baking soda heighten the waffle batter and give it a light texture when cooked in the waffle iron.
- Pumpkin: Use canned pumpkin puree. It has a neutral taste and a hint of sweetness. The deep orange flesh adds a beautiful orange hue to the waffles.
- Flavoring: I blend homemade pumpkin pie spice to add fall flavors to the batter. It combines ground cinnamon, ginger, nutmeg, allspice, and cloves. Salt enhances the taste of the pumpkin recipe, and vanilla extract creates baked aromas.
- Dairy: Buttermilk adds a tangy flavor to balance the sweetener. The acidic fermented milk also interacts with the leavening agents to create carbon dioxide bubbles in the battle for an efficient rise. Whole milk adds richness and dilutes the batter without compromising the pumpkin flavor.
- Eggs: The egg yolks add richness, while the whipped egg yolks lighten the batter.
- Butter: The fat prevents the batter from sticking to the waffle iron. The milk solids in the butter brown, adding a toffee-life flavor and color to the waffles.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This pumpkin spice waffle recipe is easy to switch up! Try these delicious options:
- Pumpkin Options: Roast sugar pie pumpkins to make homemade pumpkin puree. I also like to make roasted pumpkin seeds as a healthy snack! Avoid canned pumpkin pie filling, as it’s already sweetened and spiced.
- Sweeteners: For a flavor similar to brown sugar, try coconut sugar, turbinado, or muscovado. Maple syrup or honey are also good swaps.
- Buttermilk Swaps: I have various quick options for how to make buttermilk. The easiest way to dilute plain or Greek yogurt with milk until it’s similar in consistency. Whole milk can be used instead, however the waffles will slightly less flavorful without the acids from the fermented milk product. A little squeeze of lemon juice helps!
- Butter Substitutes: Use melted coconut oil, margarine, avocado oil, vegetable oil, or light olive oil.
- Make it Gluten-Free: Use gluten-free 1:1 baking flour instead of all-purpose flour.
- Make it Whole Grain: Use whole wheat flour or lighter white whole wheat flour. The bran will make the texture slightly denser and have a nutty taste. Let the batter sit for 10 minutes before cooking to hydrate the grains.
How to Make Pumpkin Waffles
Step 1: Mix the Dry Ingredients
Whisk together the flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt in a large bowl. This step ensures the even distribution of the dry ingredients, particularly the leavening agents, for an even rise in the batter.
Ingredient Chemistry: Baking powder and baking soda create carbon dioxide bubbles when activated by moisture and heat. These bubbles expand during cooking, giving the waffles their light and airy structure.
Step 2: Mix the Wet Ingredients
Whisk together the eggs, buttermilk, pumpkin puree, milk, vanilla, and melted butter in a separate large bowl. The eggs provide structure, while buttermilk’s acidity reacts with the baking soda to create a light, airy crumb.
Pumpkin puree adds moisture and nutrients, and the melted butter ensures a rich, tender waffle with a hint of vanilla for added warmth and depth.
Step 3: Make the Waffle Batter
Gently fold the wet ingredients into the dry mixture just until combined. Overmixing can develop too much gluten in the flour, leading to dense waffles. By folding carefully, you keep the batter light, ensuring your pumpkin waffles turn out fluffy and tender every time.
Step 4: Cook the Waffles
Preheat your waffle iron to your preferred browning level for about 5 minutes. For standard waffles, add about ⅓ cup of batter to the center of each section; if you’re making Belgian waffles, you’ll need a bit more to fill the deeper grooves.
Cook until the waffles are golden brown and crisp, following the specific instructions for your machine. This ensures a crispy exterior and fluffy interior.
Tips for Perfect Execution: I use an All-Clad square waffle maker and find that setting it to medium heat (level 5) gives the waffles a perfect golden brown, crisp texture. The cooking time is typically around 5 to 6 minutes.
Settings can vary depending on your waffle iron and browning preference, so you may need to adjust and experiment with the first few waffles to find your ideal cooking time.
Step 5: To Serve
For a classic finish, top your pumpkin waffles with a pat of butter and a drizzle of maple syrup. Feel free to get creative with toppings—whipped cream, crunchy pecans, caramel sauce, rich pumpkin butter, or even a sprinkle of powdered sugar all add a delightful touch!
Quick Substitution: Try my pumpkin pancakes if you don’t have a waffle iron.
Frequently Asked Questions
Use visual cues if your waffle iron doesn’t have an indicator light or sound. You’ll see steam escaping while the waffle cooks—this shows the batter expanding and filling the cavities. As the leavening agents react to heat, bubbles form, causing the batter to rise and set. Once the steam stops, it’s a sign your waffle is likely done. Check the color and texture, and if needed, cook for another minute or two until it reaches your preferred crispness.
Heat the oven to 200ºF (93ºC). Place the waffles on a wire rack on a baking sheet. Keep them warm in the oven for no more than 20 minutes so they do not dry out.
Wrap and place in an air-tight container or resealable bag. Store the waffles in the freezer for up to 2 months. To reheat, toast them in a toaster oven until hot and crisp.
To elevate the flavor of the pumpkin spice waffles, try stirring in chocolate chips, pecans, walnuts, lemon or orange zest, and fresh or dried cranberries.
More Pumpkin Recipes
If you tried this Pumpkin Waffle Recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Pumpkin Waffle Recipe
Ingredients
- 2 ½ cups all-purpose flour
- ¼ cup packed dark brown sugar
- 2 tablespoons pumpkin pie spice, (see notes)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 4 large eggs
- 2 cups buttermilk
- 1 cup canned pumpkin puree
- ½ cup whole milk
- ¼ cup unsalted butter, melted
- 2 teaspoons vanilla extract
Instructions
- Mix the Dry Ingredients – In a large bowl, whisk together the flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt.
- Mix the Wet Ingredients – In a large bowl, whisk together the eggs, buttermilk, pumpkin puree, milk, melted butter, and vanilla.
- Make the Waffle Batter – Gently fold the wet ingredients into the dry ingredients until just moistened. Do not overmix the batter.
- Cook the Waffles – Preheat the waffle iron over medium-high heat or to the desired browning level. Lightly grease with cooking spray. Add about ⅓ cups of batter to each section, adding more as needed depending on the waffle iron size. Close and cook until golden brown and crisp, about 5 to 7 minutes, or according to the manufacturer's instructions.
- To Serve – Serve the waffles with desired toppings like butter and maple syrup.
Recipe Video
Notes
- Homemade Pumpkin Pie Spice: Combine 4 teaspoons cinnamon, 1 teaspoon ginger, ½ teaspoon nutmeg, ¼ teaspoon allspice, and ¼ teaspoon cloves.
- Make it Gluten-Free: Use 1:1 gluten-free baking flour like Bob’s Red Mill instead of all-purpose flour.
- Keeping Waffles Warm: Heat the oven to 200ºF (93ºC). Place cooked waffles on a wire rack sitting in a sheet pan. Keep them warm in the oven for no more than 20 minutes so they do not dry out.
- Storing: Cool and store in an airtight container in the refrigerator for up to 5 days. Wrap and freeze for up to 2 months.
- Reheating Frozen Waffles: Microwave pancakes in a single layer for 30 to 60 seconds until hot. For crispy waffles, microwave to defrost for 30 to 45 seconds, then toast until crispy.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Iris says
This recipe is perfect for this coming October! Definitely trying it. Kids will sure love it.
Jessica Gavin says
I know the whole family will LOVE the pumpkin waffles. Let me know when you make them!
Linda says
Jessica, this recipe looks delicious. I want to try them (gluten free). I have a 4-slice Belgian waffle maker. Do you think this recipe will work in that type of waffle maker? I enjoy reading your blog and the detail you share about ingredients, cooking techniques, etc. Your photography is beautiful too! Thank you.
Jessica Gavin says
Thank you Linda! Yes, you can use your belgian waffle maker. Just adjust the amount of waffle batter and you’re good to go. This recipe makes a big batch, so I don’t think you’ll have a problem.